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Demonstrations 1 - 20 of 155
Food Color Comparisons
Food Preservation Hurdle Technology
Three Component Food Mixtures
Titration of Common Food Acids
Comparison of Food Moisture Sorption Isotherm Equations
Heat Balance in Freezing and Thawing Food
Assessing the Risk of Food Poisoning
Junk Food Molecules
Dynamic Water Absorption by Foods
Thermal Degradation of Three Nutrients in Foods
Estimating the Thermal Properties of Foods from Their Moisture Contents
Vitamin C Loss in Foods During Heat Processing and Storage
Primary and Secondary Shelf Life
Hysteresis in the Flow Curves of Pseudoplastic Semiliquid Foods
Simulating Microbial Count Records with an Expanded Fermi Solution Model
Food Searching Model for Ants
Pathogen Dose-Response Curves with the Beta Poisson and Lognormal Models
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